A crisp, refreshing fruit typically enjoyed cooked in savory dishes, chayote is a great way to bulk up meals while providing vitamin C and fiber. This recipe features the chayote with black beans, eggs and queso fresco for a filling breakfast.
Course:
Breakfast
Servings: 4
Ingredients
4medium chayotes
½medium yellow onion,thinly sliced
1teaspoonpaprika
¼teaspoonground cumin
¼teaspoonsalt
2tablespoonsextra-virgin olive oil
2cupscooked black beans
1serrano pepper,seeded and finely chopped
¼cupfresh cilantro,finely chopped, plus more for garnish
1lime,juiced
8large eggs,cooked sunny side up
¼cupcrumbled queso fresco
Instructions
Preheat oven to 375°F.
Peel chayotes and slice in half lengthwise. Remove and discard the seed from the core and chop the flesh into 1/2-inch chunks. Place on a large rimmed baking sheet and toss with onion, paprika, cumin, salt and oil. Spread evenly on the pan. Bake, flipping halfway through, until the chayote is tender, about 40 minutes.
Meanwhile, toss black beans, serrano, cilantro and lime juice together in a medium bowl.
To assemble breakfast bowls, evenly divide the chayote, bean mixture, eggs and queso fresco among 4 bowls. Garnish with cilantro, if desired.